About
Steak and veggies for lunch or dinner is a highly satisfying meal. Just the right amount of seasonings coat a thin strip of skirt steak and a pile of mushrooms and green beans. You can easily double this recipe to have 6 full meal prep containers, if you wish. Boom – you have a few days of meals completed in under an hour!
Ingredients
- 12 ounce beef skirt steak
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cumin, ground
- 3 teaspoon olive oil
- 7 ounce brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
- 6 ounce green beans (string beans), raw
- 2 teaspoon olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper, ground
- ¼ teaspoon thyme, dried
- ½ teaspoon italian seasoning
Instructions
- Preheat an oven to 375 degrees. Lay a strip of skirt steak down on a flat surface and sprinkle the first amount of salt and pepper, the garlic powder, onion powder, paprika, and cumin over the top. Then, drizzle 1 tsp of the FIRST amount of olive oil in the center of a sheet pan. Lay the steak across the center of the pan, and drizzle the remaining 2 tsp of that olive oil over the top of the seasonings.
- Quarter the mushroom and chop the green beans. The green beans should already be blanched or thawed if from frozen. Combine the veggies with the remaining ingredients in a bowl.
- Distribute the mushrooms and green beans around the steak. It’s okay if the veggies pile up a little bit, but make sure the pan is covered in ingredients.
- Bake the tray in the oven for 30 minutes for a medium-done steak. Cook for an additional 10 minutes for a more well-done steak.
- Once cooked, divide the steak and veggies into 3 sections and store in meal prep containers.
Nutrition Facts
- Servings: 3
- Calories: 387.3kcal/1620.3kJ (per serving)
- Fat: 25.0g (per serving)
- Carbs: 8.0g (per serving)
- Protein: 33.2g (per serving)
